Roasted Spanish Potatoes with Paprika and Parsley

Preheat oven to 480 degrees F (250 degrees C).

Rinse Yukon Gold Potatoes (3) under cold running water and pat them dry with a dish cloth. Cut each potato into four quarters and cut each quarter into 6 evenly-sized pieces.

Add the cut potatoes into a large bowl, then add Extra-Virgin Olive Oil (2 Tbsp), Spanish Smoked Sweet Paprika (1 tsp), McCormick® Garlic Powder (1 tsp), Sea Salt (1 tsp), and Freshly Ground Black Pepper (1/4 tsp). Toss together until well combined.

Transfer the coated potatoes to a baking tray lined with foil paper and make sure they´re all in a single layer. Bake for 30-35 minutes.

Chop Fresh Parsley (1/4 cup).

Transfer potatoes to a large bowl, then add the parsley. Toss together until well combined. Serve and enjoy!